• 600 ml whipping cream
  • 200 g sugar
  • Zest of 3 lemons, plus 75 ml lemon juice

Topping (optional)

  • Blueberries, cut in half
  • St. Germaine liquer, to taste
  • sugar, to taste
  • Tarragon, leaves picked and chopped


Place the cream in a wide pan with the sugar and gently heat, stirring, until the sugar has dissolved. Bring to a simmer and bubble for 1 minute.

Turn off the heat and stir in the lemon zest and juice.

Divide between pots or bowls, cool to room temperature, then carefully cover and chill for at least 3 hrs, or up to 24 hrs.

Serve topped with the macerated blueberries, or other berries.